06/10/2026
📢Wisdom Wednesday📢
What is seed oil and why we don't sell them- vegetable, grapeseed, canola, soybean, corn, and sunflower oils are all seed oils. To this day doctors and hospitals will say they are better than saturated fats WHY? The argument was simple: saturated fat raises cholesterol (that's a whole other false discussion), seed oils don't, therefore seed oils are better. But nutrition science doesn't work that way. A single nutrient doesn't tell the whole story.
Industrial seed oils composition, the way they're extracted, and how they behave under heat all matter, and all point in the same direction. Linoleic acid accumulates in tissue. It oxidizes. It takes years to clear, with a half-life in the tissue measured in years rather than days. Both omega-6 and omega-3 fats are essential to our diet and should be 1:1. Western diet today is an omega-6 dominate 20:1. Inflammation isn't the enemy. It's necessary for healing. But chronic inflammation, running silently in the background, damages your arteries, ages your skin, inflames your joints, and disrupts your hormones. How many of you have been told by your doctor you have Crones, gut issues or chronic inflammation?
Seed oils didn't cause this alone. But replacing traditional fats with seed oil and removing fish and organ meat from the diet created a metabolic landscape that favors inflammation.
Polyunsaturated fats contain multiple carbon-carbon double bonds, which makes them more susceptible to oxidation than saturated or monounsaturated fats. This is established lipid chemistry.
When you heat seed oils to high temperatures, those double bonds break. The molecules rearrange. New compounds form, including oxidized linoleic acid metabolites and trans fats. Your body doesn't recognize these as food. Your immune system sees them as foreign. In addition, for these oils to be processed and packaged they are heating to this devasting level of heat before you even buy it.
This matter because seed oils are often used for deep frying, roasting, and cooking at temperatures that maximize oxidation. Industrial restaurants and food manufactures rely on seed oils precisely because they're cheap and functional at high heat. But functionally doesn't mean healthy.
Saturated fats like butter and coconut oil have single bonds. They're stable at high heat. Your body recognizes them. They don't oxidize easily. This isn't a coincidence that ancestral cultures used these fats for cooking. Its chemistry working in their favor.
Healthier options: High cream level butter and lard are great for high heat recipes. Coconut oil is best for baking and teeth pulling (mouth rinsing for healthy gums and removing bacteria). everyday cooking olive oil, butter, avocado oil, and tallow.
We sell most of this at D&K Farm Market!!